Spicy Ketchup
Recipe courtesy of
Marcus Samuelsson
- Total:
- 20 min
- Prep:
- 10 min
- Cook:
- 10 min
- Yield:
- 2 1/3 cups
- Level:
- Easy
Ingredients
Directions
Brush the bell and poblano peppers with the olive oil. Char over a gas flame using tongs, then peel and discard the skin and remove the ribs and seeds.
Puree the peppers and ketchup in a blender until smooth.
Transfer the puree to a bowl. Stir in the mustard, horseradish, paprika, chili powder, black pepper, garlic powder and hot sauce until well combined.
Keep in an airtight container in the refrigerator for up to 2 weeks.
My Private Notes
More from:
Burgers and Hot Dogs
Get the Recipe
Buffalo Chicken Enchiladas
Rotisserie chicken is the time-saving secret to this mashup of favorites.
Now Playing
Buffalo Chicken Enchiladas 00:45
Rotisserie chicken is the time-saving secret to this mashup of favorites.
Get the Recipe
Now Playing
Patriotic Piñata Cookies 01:00
These fun sugar cookies have a patriotic surprise inside!
Get the Recipe
Now Playing
Grilled Brie with Prosciutto 00:40
Wrap Brie and pineapple in prosciutto and grill for a melty, gooey snack.
Now Playing
How to Make Basil Pesto 03:48
Frederic shares helpful tips for making and storing fresh basil pesto.
Now Playing
Sheet Pan Brownie-Cookie Bars 01:15
If variety is the spice of life, this dessert offers plenty of options.
Get the Recipe
Now Playing
Meatball Marsala 00:53
Enjoy meatballs in a Marsala wine and mushroom sauce with this recipe.
Get the Recipe
IDEAS YOU'LL LOVE
